Light, yummy muffin. Only changes I made were replacing half the oil with apple sauce, blackberries instead of blueberries, halved the crumb topping and used turbinado sugar in it, and added toasted walnuts to the topping. I dont know if the recipe assumes you're using a "Texas" or oversized muffin pan, but I used a regular sized 12-muffin tin and a single recipe yielded 7 muffins. They were a bit hard to get out of the tin (I sprayed with Pam, no liner) especially since the top bakes over and it's hard to get a knife around the edge of muffin without ruining the pretty top. Though I think I was too eager and removed them while they were still too hot- a few muffins lost blackberries that fell right out of the bottom of them. Once cooled they are alot more stable, so if you're using a bigger berry or even big blueberries , let them cool! Ill make this again, probably add a little lemon juice or zest :) perfect breakfast muffin.
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Light, yummy muffin. Only changes I made were replacing half the oil with apple sauce,...